I’m an Aussie and we love our lamb.
Australian lamb can be easily thrown on the barbie and enjoyed with a tall glass of beer but there is something about eating lamb at a gourmet restaurant. Especially when the restaurant has its own hunting ground. Hint – Jagdhof, my hotel translates to ‘hunter’… so you know you are in for a delightful gourmet experience right?
I found myself in the heart of the Stubai Valley, a tiny ( but top 5 largest in Austria!) village called Neustift.
After spending more than a glorious week at Das Central Hotel in Solden, I set my sights on the very green and calm valley.
Just a short 25 minute drive from popular cafe city, Innsbruck, I was happy to leave the city-crowds and hipsters behind and settle in Neustift. Hotel Jagdhof was my home away from home and a delight to visit because of the strong family-run luxury property where Christina Pfurtscheller leads the charge with her husband and family.
Hotel Jagdhof really is a foodies paradise, everything from afternoon tea ( with strudels and whipped cream for free!) to the gourmet dinner by Gault-Millau chef Boris Meyer are worthy of the 6 hour drive I made from France.
The wine cellar and sommelier are highlights of the 5-star resort with more than 20,000 wines to choose from. OF course, you should choose the local, Tyrolean bottles.
Chef Boris Meyer, from Hotel Jagdhof shares his famous lamb recipe with me but can I highly recommend you go to Stubai Valley and basque in some top quality wines, excellent service ( hello Thomas!) and gourmet eats in the beautiful region of Tyrol?
- Saddle of lamb (with bone) – 700-800g
- Thyme – 100 g
- Rosemary – 50 g
- Parsley – 50g
- Toast – 2 Slices, crumbled
- Garlic Clove – 1, minced
- Pine nuts (roasted) – 1 tablespoon
- Pinch of salt and freshly ground black pepper
- Parmesan Cheese – 2 tablespoons, ground
- Olive oil
- Zucchini – 2
- Pepper red – 1
- Garlic gloves – 3, minced
- Olive oil
- Chickpea flour – 300 g
- Beef broth – 1200 ml
- Egg – 1
- Olive oil – 4 tablespoons
- Parmesan Cheese
- Stir together bread crumbles, parsley, rosemary, parmesan cheese, pine nuts, the minced garlic glove as well as salt and pepper in a bowl, then drizzle with 2½ tablespoons oil and toss until combined well and chill.
- Put oven rack in middle position and preheat to 200 C°.
- Season lamb with salt and pepper, then brown it well on all sides and turn off the heat. Roast for 25 mins until the lamb is cooked. Pack over the herb crust, drizzle with a bit more oil, and roast until the crust is golden.
- Wash and dice zucchini and pepper. First, brown the pepper cubes in olive oil and add the zucchini cubes after some minutes. Little by little, add the garlic gloves, rosemary and thyme. Finally, season the vegetables with salt and pepper.
- Put oven rack in middle position and preheat to 200 C°. Mix chickpea flour, beef broth and Parmesan Cheese with a hand-held blender and chill for 1 hour. Cover a baking tray with a plastic wrap, fill it with the chickpea mixture, cover it with aluminum foil and bake it for 35 minutes.